11 recipes for Nowruz to make a fragrant feast on Persian New Year

Above. Combine flaky fish, crispy rice and plenty of herbs into one dish with this flavorful salad. It’s a modern twist on tradition and features many of the classic elements of a Nowruz dish without taking hours to make. Be sure to garnish with extra herbs for a festive presentation. Get the recipe.

Full of fresh spring herbs, this rice with a crisp crust known as tahdig is often found on tables for Nowruz. Saffron and rose petals add their enticing scent. Rather than create a layer of burnished rice, you’ll fit a flatbread into the bottom of the pot and this will become the tahdig. Follow Washington cook and recipe writer Yeganeh Rezaian’s step-by-step instructions for success. Get the recipe.

It is customary for Iranians to eat fish, a symbol of life, on the eve of Nowruz. Pan-fried fish, such as this one seasoned with turmeric and saffron from Yeganeh Rezaian, is one traditional preparation. Whole fish, stuffed with herbs and roasted, is another option. Serve it with sabzi polow, tender spring vegetables, pickled garlic and lots of fresh herbs. Get the recipe.

Start your feast off right with this rich mint- and basil-filled yogurt dip. The Persian appetizer can be served with all your favorite foods to nibble on: pita, carrots, cucumbers, radishes and more. Traditional versions of the recipe use caramelized yellow onions, but using scallions here helps get the dish on the table faster. Get the recipe.

Lentils and a trio of beans thicken this classic Persian noodle soup. The long noodles, called reshteh, are said to bring good luck. Herbs and spinach give the soup a fresh flavor, which is heightened by a dollop of yogurt atop each bowl. This version of the dish is from “The New Persian Kitchen,” by Louisa Shafia. Get the recipe.

Two especially symbolic Nowruz foods, herbs and eggs, come together in this verdant dish. A full 3 cups of greens tint the eggs emerald. Walnuts add crunch and dried barberries add tang. This version was adapted from cookbook author and educator Najmieh Batmanglij’s “Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, 25th Anniversary Edition.” Get the recipe.

Long, lucky noodles can also be incorporated into a rice dish, such as in this Reshteh Polow from Yeganeh Rezaian. Tender pieces of cooked chicken make this a one-pot meal, or it could be one of the many dishes on your Nowruz table. Turmeric and saffron tint the rice and noodles golden, and raisins add a touch of sweetness. Get the recipe.

If you’re taking the celebration outside, this picnic-ready dish is just the thing to bring. It’s an Iranian adaptation of a Russian chicken salad, and it works as an appetizer, snack or main course. We love to serve it with flatbread, vegetables, crackers and lemon wedges. Get the recipe.

Roasted — or sometimes fried — eggplant is the base of this silky Persian dip or spread. Caramelized onions give it a sweet base note, and kashk, fermented whey, provides a contrasting tartness. (If you can’t find it at your local Middle Eastern market, you can make it or use plain yogurt instead.) This variation is from writer and cookbook author Naz Deravian. Get the recipe.

Nowruz celebrations always end on a sweet note. Persian baghlava is different from Greek or Turkish versions because it uses an olive oil dough rather than paper-thin sheets of phyllo. This formula, also from Yeganeh Rezaian, is dense with almonds and pistachios, scented with cinnamon and cardamom, and gets glazed with a rosewater syrup. Get the recipe.

These cookies from Louisa Shafia’s “The New Persian Kitchen” are loaded with traditional Persian ingredients, such as rosewater, chickpea flour and cardamom. They’re inspired by “the hamantaschen from her Ashkenazi Jewish mother’s background and the koloocheh from her Iranian Muslim father.” Get the recipe.